Chocolate 1.0
Roasted dark cacao — quiet, dry, a little sweet. Cacao husk, tonka bean and benzoin settle into sandalwood. Nothing from a fragrance lab.
- Burn time
- 15 min / stick
- Length
- 8 cm
- Diameter
- Ø 2.2 mm
- Burn rate
- 5.33 mm / min
- Formulation
- 1.0
- Format
- Stick × 30
- Notes
- Roasted cacao · Tonka · Benzoin · Cinnamon
- Blend
- Cacao husk · Sandalwood · Benzoin · Tonka · Cinnamon
- Binder
- Makko (tabu) — 40%
- Principle
- Food-origin materials only
- Method
- Hand-made · traditional
- Origin
- Made in Korea
Ingredients
Every aromatic in this stick is food-origin — cacao husk, tonka bean, benzoin and cinnamon over a sandalwood base, bound with makko. Nothing from a fragrance lab.
Makko
Bark of the tabu-no-ki tree, ground fine. Binds the blend and carries the ember evenly — with almost no scent of its own.
Cacao Husk
The roasted shell of the cacao bean, defatted and ground — the dark-chocolate body of the stick, without the soot of cocoa fat.
Sandalwood
A warm, quiet base note that anchors the blend and steadies the burn without raising its voice.
Benzoin
A warm balsamic resin that rounds the cacao with a soft, sweet depth. Used sparingly — resin slows the ember.
Tonka Bean
Ground fresh from the whole bean — a vanilla-and-almond grain that reads as the sweetness inside chocolate.
Cinnamon
Ceylon cinnamon, a trace only — a quiet spice edge that lifts the roasted cacao without turning it hot.
